Eggs Benedict Casserole
A trouble-free egg custard ties together this casserole-style eggs benedict packed with toasted English muffins, Canadian bacon, and creamy hollandaise sauce.
Serves6
Prep15 minutes to 20 minutes
Cook50 minutes to 1 hour
Eggs Benedict casserole is the perfect dish for a restaurant-style brunch at home — especially if you’re entertaining! This breakfast casserole is a creative spin on one of the most requested brunch items of all time: eggs Benedict. And it also happens to be much easier to prepare!
This totally doable casserole can be prepared at home without sacrificing the irresistible flavors of classic eggs Benedict. It’s a version that skips the cumbersome process of poaching eggs, which can be intimidating and difficult to do when you’re serving a crowd. Here, an egg custard lends the same flavors, along with toasted English muffins, Canadian bacon, and a generous drizzle of creamy hollandaise sauce on top.
What Ingredients Do You Need for Eggs Benedict Casserole?
Shopping for eggs benedict breakfast casserole is easy, and you should be able to get all the ingredients at your local grocery store.
- English muffins: When it comes to English muffins, Thomas’® brand English muffins are the most commonly found brand and the ones I used to create this recipe. If you have a local bakery making fresh English muffins or if you feel inclined to bake your own, that would be a wonderful substitute! Toasting the English muffins first helps them absorb the custard, while maintaining a nice bite (but this step can be skipped in a pinch).
- Eggs: Eight large eggs yield the perfect amount of custard for one package of English muffins.
- Milk: For the right level of richness, whisk two cups of whole milk into the custard.
- Canadian bacon: You’ll need eight ounces of Canadian bacon, which should be eight slices. Canadian bacon is already fully cooked, so it just needs to be properly heated up in the casserole.
- Hollandaise sauce: Prepare hollandaise using our step-by-step recipe or opt for a convenient package of store-bought instant hollandaise sauce.
- Seasoning and herbs: Seasonings boost the overall flavor of the casserole and the ones I call for are likely already in your spice cabinet — mustard powder, sweet paprika, and garlic powder. A sprinkle of fresh parsley finishes the dish with an herbal element and an appealing pop of green. Scallions or chives could be used in place of parsley or in addition to it.
If You’re Making Eggs Benedict Casserole, a Few Tips
- Don’t overcook the casserole. Overcooking the casserole is a surefire route to rubbery eggs. The casserole is done when it’s puffed and just set in the center. If you’re not sure, one way to check is to stick a toothpick or knife in the center of the egg casserole; if it comes out clean, the baked casserole is done.
- Add your own spin. If you want to mix in vegetables or spinach, make sure to cook them first and remove extra moisture. Spinach especially needs a good squeeze to get out excess water.
- Make it even easier by prepping it ahead of time. You can prepare this casserole in the baking dish, cover it, and refrigerate it for up to 12 hours. It’s the perfect move for when you want a hearty breakfast without much prep in the morning. Just make sure to uncover the casserole before putting it in the oven.
How to Reheat Leftover Eggs Benedict Casserole
Leftovers can be refrigerated in an airtight container for up to four days. Reheat individual servings in the microwave until just warmed through.
Eggs Benedict Casserole Recipe
A trouble-free egg custard ties together this casserole-style eggs benedict packed with toasted English muffins, Canadian bacon, and creamy hollandaise sauce.
Prep time 15 minutes to 20 minutes
Cook time 50 minutes to 1 hour
Serves 6
Nutritional Info
Ingredients
- 1 tablespoon
unsalted butter
- 6
English muffins
- 8 slices
Canadian bacon
- 8
large eggs
- 2 cups
whole or 2% milk
- 1 teaspoon
dried mustard powder
- 1/2 teaspoon
paprika
- 1/2 teaspoon
garlic powder
- 3/4 teaspoon
kosher salt
- 1/2 teaspoon
freshly ground black pepper
- 5 sprigs
fresh parsley
- 1 recipe
Hollandaise sauce (about 2/3 cup), or 1 (1.25 ounce) package instant hollandaise sauce prepared according package directions
Instructions
Arrange a rack in the middle of the oven and heat the oven to 375ºF. Meanwhile, place 1 tablespoon unsalted butter in a 9x13-inch baking dish and let sit at room temperature until softened. Split 6 English muffins, cut into 1-inch pieces, and place on a rimmed baking sheet in a single layer.
Bake the English muffins until lightly toasted, 10 to 12 minutes. Let cool for at least 15 minutes. Meanwhile, coat the bottom and sides of the baking dish with the butter. Cut 8 slices Canadian bacon into 1-inch pieces.
Add the English muffins and bacon to the baking dish, toss to combine, and arrange into an even layer.
Place 8 large eggs, 2 cups whole or 2% milk, 1 teaspoon mustard powder, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper in a large bowl and whisk until no streaks of egg remain. Pour into the baking dish. Let sit at room temperature for at least 30 minutes or up to 1 hour, or cover and refrigerate for up to 24 hours.
Arrange a rack in the middle of the oven and heat the oven to 375ºF. Let the casserole sit at room temperature while the oven is heating if it was refrigerated.
Uncover the casserole and bake until the custard is just set and the top is golden-brown, 35 to 40 minutes. Meanwhile, pick leaves from 5 fresh parsley sprigs and finely chop until you have about 1 tablespoon. Make the hollandaise if needed.
Let the casserole cool for 10 minutes. Sprinkle the parsley over the casserole and dollop or spoon about 1/3 cup of the hollandaise sauce onto the top. Serve with the remaining hollandaise on the side.
Recipe Notes
Make ahead: The casserole can be assembled, covered, and refrigerated for up to 24 hours before baking. Let sit at room temperature while the oven is heating. Uncover before baking.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat individual servings in the microwave until warmed through, 45 seconds to 1 minute.